New York Cheesecake

Our daily lives have become fully clocked and planned, leaving little room to experiment and try new things. My kitchen is the place where I like to do exactly that; diversify my experience. So this week I decided to bake something gluten-free. When it comes to cheesecake I am still a firm believer in eggs and cream cheese.

I started playing with this cake around this time last year using this recipe. Since then I have baked it at least ten times and every time slightly adapted and changed it, so by now, I think it's pretty kick-ass. 


For a 20 cm (diameter) cake tin 

For the Cookie Base

  • 150 g (gluten-free) biscotti or other biscuits
  • 80 g almonds 
  • 80 g butter 

For the Cream Cheese Filling

  • 600 g full-fat cream cheese
  • 50 g agave syrup
  • 20 g coconut blossom sugar
  • 1,5 tbsp rice flour (or any other gf flour)
  • 1/2 tsp vanilla
  • 1 small lemon: finely grated zest and 1,5 tsp juice
  • 2 large eggs plus 1 extra egg yolk
  • 100 ml soured cream 

For the Sour Cream Topping

  • 100 ml soured creme
  • 1 tbsp lemon juice
  • agave syrup to taste (I used about 1,5 tbsp) 


1. Preheat the oven to 160°C. For the cookie base, toss the biscotti and almonds in a food processor and using the pulse-function, crumble until there are no big chunks left but not too fine, so you eventually still get a crumbly crust. 

2. Melt the butter and mix with the cookie crumbs. The cookie mix should be moist but not soggy. The butter should be absorbed by the cookie crumbs. 

3. Line a 20 cm cake tin with baking paper (bottom and sides).

4. Fill the cookie mix in the tin. Now I always use a potato masher to press the cookie crumbs into the tin, but you could also use a big spoon or even your hands. Really scrunch those cookies in the tin, so you get a nice firm base. I like to make a little bit of a crust up the sides of the cake, too. 

5. Bake the cookie base for 10 minutes. Let cool while you prepare the cream cheese filling. Turn the oven up to 200°C. 

6. Using the whisk attachment of your mixer whip the cream cheese for 1 - 2 minutes. Gradually add the agave syrup, coconut blossom sugar, rice flour and vanilla. 

7.. Add the lemon zest and juice. 

8. Continue whisking while you add one egg at a time, and eventually the extra egg yolk. 

9. Stir in the soured cream, whisk everything one last time. Your batter should be light an airy. 

10. Pour the cream cheese filling on top of the cookie base.

11. Place the cake in the oven. After 10 minutes decrease the temperature to 90°C and bake for another 20 - 25 minutes. The center of the cake should still be wobbly. To solidify, let the cake cool down in the oven for at least 2 hours. Leaving the oven door will help keep the cake creamy in the center. 

12. When the cake has completely cooled down (the surface should be firm now, otherwise wait a little longer or toss the cake in the fridge for an hour or so) you can prepare the soured cream topping. Simply mix the soured cream with the lemon juice and agave syrup. Evenly spread on top of your cake.

13. Now comes the hard part, the finished cake needs to rest in the fridge - best over night. You really wanna have a bite right this instance? I'm not lying, I have thought about it too. What could really happen, right? Well, unfortunately the whole thing would most likely just fall apart if you tried to cut into it now. So let it sit for a little while to develop that dense, creamy texture. 

So the next day when I took the cake out of the tin, I was super excited and so anxious not too ruin it in the final steps. And bam! The whole cake broke right in the middle while I was removing the baking paper from underneath. Oh well, it's not like that never happened before. Even though this cheesecake is pretty delicate, it's also very forgiving. I just squished the two halves back together and covered the crack with some more soured creme topping (you can't have enough of this anyway). 

New York Cheesecake (gluten-free) - Kitchen Hoopla

Black and red currant coulis 

As I had a lot of leftover berries this week I made a black and red currant coulis to serve with my cake. If you wanna do this, just take whatever berries you have available, put them in a saucepan with a little splash of water and bring to the boil. Simmer for about 10 minutes. After letting it cool down a little, add the berries to a food processor and blend until you get a fine purée. I am way too lazy to strain my coulis through a sieve and plus I actually like it when you can still taste the texture of the fruit, but that's totally up to you if you wanna go the extra mile. 

Thank you to my dear friend from Kilda Nordic Interior for providing these lovely plates. So pretty!